Step 2

Heat oil in a large pan or pot, and sauté onions on medium-high heat until translucent, for 3 to 5 minutes. Add garlic and sauté for 1 minute more.

Step 3

Add celery, squash, and spices. Sauté for 3 minutes, stirring often. Add orzo and rice; brown for 1 minute.

Step 4

Pour in chicken broth and toss in cranberries. Return to simmer, then cover and reduce heat to low.

Step 5

Continue to cook on low heat for 25 to 30 minutes, or until all liquid is absorbed. Remove from heat, fluff with a fork and season to taste with salt and pepper. Top with toasted chopped pecans if desired.